Comparative Assessment of the Effect of Ripening Stage on the Vitamin C Contents of Selected Fruits Grown within Nsukka Axis of Enugu State

Comparative Assessment of the Effect of Ripening Stage on the Vitamin C Contents of Selected Fruits Grown within Nsukka Axis of Enugu State



Ezeh Ernest, Okeke Onyeka, OzuahA.C., Onwubiko R.O.



Studies were carried out on the quantitative
determination of vitamin C in fresh fruits (orange, cashew, pawpaw,
lemon, grape) at different ripening stages using iodometric titration
method. The study revealed that the vitamin C contents in the fruits at
different ripening stages decreased in the following order: half-ripe
< ripe < unripe. Orange was found to have the highest vitamin C
content of 77.96 ± 0.44mg/100g while lemon has the least content of the
vitamin with a value of 11.83 ± 0.10mg/100g. 



10.22161/ijeab/2.2.19



http://ijeab.com/upload_document/issue_files/19%20IJEAB-MAR-2017-16-Comparative%20Assessment%20of%20the%20Effect%20of%20Ripening%20Stage%20on%20the%20Vitamin%20C.pdf



ijeab.com/submit-paper/

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